Richard Lane
Manchester
Overview
18
18
years of professional experience
Work history
Kitchen Manager
Slug and Lettuce
Spinning fields , Manchester
2018.10 - Current
- Implemented waste reduction measures resulting in cost savings and environmental benefits.
- Adhered to budget constraints when ordering supplies, effectively managing expenses.
- Conducted regular inventory checks for more accurate stock control.
- Developed a superb rapport with staff to encourage better teamwork and productivity.
- Improved kitchen efficiency by implementing new organisational strategies.
- Delegated tasks wisely amongst staff members; created balance and harmony in the workplace.
- Trained new hires on kitchen procedures, ensuring seamless integration into the team.
- Maintained cleanliness of kitchen area, meeting health and safety regulations consistently.
- Identified necessary equipment repairs before breakdowns could disrupt service.
- Organised staff rotas to ensure adequate coverage during all operating hours.
- Streamlined meal preparation process to reduce guest wait times.
- Managed daily kitchen operations efficiently whilst maintaining high quality standards.
- Coordinated with suppliers for timely ingredient deliveries, avoiding shortages or interruptions in service.
- Collaborated with front-of-house team to ensure smooth service during peak hours.
- Led regular staff meetings; encouraged open communication and problem-solving initiatives.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
Second Chef
Olive & Vine
Didsbury , Manchester
2016.11 - 2018.09
- Prepared dishes with speed and precision for customer satisfaction.
- Adapted quickly to changing menus and kitchen practices for seamless operations.
- Handled kitchen equipment safely minimising risk of accidents or damage.
- Worked closely with suppliers, ensuring consistent delivery of high-quality ingredients.
- Supplemented head chef's duties during absence ensured continuity of kitchen operations.
- Maintained a clean, efficient kitchen for smooth operations.
- Implemented rotating cleaning schedule upheld cleanliness standards without hindering workflow.
- Responded swiftly to special dietary requests from customers, demonstrating flexibility and accommodation.
- Ensured high food quality by strictly adhering to hygiene standards.
- Trained junior staff members on cooking techniques for better performance.
Kitchen Team Member
Slug and Lettuce
Didsbury, Manchester
2008.04 - 2016.09
- Delivered prompt service to ensure customer satisfaction.
- Followed recipes meticulously, delivered consistent taste across all dishes served.
- Upheld hygiene standards, ensured clean dining experience for customers.
- Assured food safety regulations compliance, enhanced restaurant reputation.
- Started originally as a kitchen porter and worked my way up to team member.
- Maintained orderliness of storage areas to enhance workflow efficiency.
- Monitored food temperatures for health and safety compliance.
- Coordinated with other staff members to streamline operations.
- Executed daily prep work, facilitated smooth kitchen operations during peak hours.
- Operated various kitchen equipment safely, minimised accidents.
- Demonstrated knowledge of dietary restrictions, catered to diverse customer needs.
- Adapted quickly in a fast-paced environment, improved operational efficiency.
- Achieved a clean and organised kitchen by maintaining high standards of cleanliness.
- Stored ingredients at safe temperatures in compliance with food hygiene regulations.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Skills
- Familiarity with catering operations
- Leadership proficiency
- Stock control expertise
- Demonstrated accountability
- Portion control understanding
- Demonstrative communication
- Clear decision-making
- Able to prioritise tasks
- Hygiene standards enforcement
- Kitchen equipment use
- Calm under pressure
- Food preparation techniques
- Allergen awareness
- Staff motivation
- Communication skills
- Public speaking
- Resourcefulness
- Restaurant operations knowledge
References
References available upon request.
Timeline
Kitchen Manager
Slug and Lettuce
2018.10 - Current
Second Chef
Olive & Vine
2016.11 - 2018.09
Kitchen Team Member
Slug and Lettuce
2008.04 - 2016.09